- 1 ½ pounds pork loin
- 1 cup pineapple juice
- ½ cup soy sauce
- 3 large eggs lightly beaten
- 2 cups panko (Japanese breadcrumbs)
- 1 cup Wondra flour
- Kosher salt and cayenne pepper
- 3 cups vegetable oil, for frying
- ½ cucumber, cut into 1/4 -inch half moons
- ½ cup daikon radish, julienned
- ½ cup baby carrots, julienned
- ¼ cup unseasoned rice vinegar
- ¼ cup mirin
- 4 teaspoons soy sauce
- Wasabi Fumi Furikake, optional, to taste
- 1 recipe Tonkatsu Sauce,
- Seasoned Sushi Rice, for serving
In a large resealable bag or bowl marinate the pork loin in the pineapple juice and soy sauce for at least 6 hours and up to 12 hours.
Remove the pork from the marinade, discard the marinade. Transfer the pork to a clean work surface and slice it into ½ inch thick medallions. Working with one medallion at a time, place the medallion between two pieces of plastic wrap or in a plastic bag and pound the meat to ¼-inch thick.
Prepare a dredging station by placing the eggs, panko and flour in three separate shallow bowls. Prepare a baking sheet by lining it with parchment paper. Season each cutlet with salt and pepper. Dredge each cutlet in the flour, then into the egg mixture and then into the panko mixture. Gently press the panko into each cutlet. Transfer the cutlets to the baking sheet.
Prepare the pickles by combining the cucumber, daikon and carrots with the rice vinegar, mirin and soy sauce and toss well. Season with the Wasabi Fumi Fuikake just before serving.
Meanwhile, heat the oil in a large cast iron skillet. Heat the oil over medium heat until the temperature reads 350° F. Carefully, place one cutlet at a time in the oil and cook for 2 minutes per side. Gently, turn the cutlet over and cook for another 2 minutes, or until the cutlet is golden brown. Transfer the cutlets to a baking sheet lined with paper towel. Repeat with the remaining cutlets.
Serve the pork cutlets over the sushi rice with the tonkatsu sauce and the cucumber pickles. Serve warm or at room temperature.